Martha's photo of the Bread Pudding
I got this recipe from Martha Stewart Magazine. January's Dessert of the Month.
3 cups of heavy cream
2 cups whole milk
2 cinnamon sticks
2 dried hot red chiles, crumbled
½ vanilla bean, seeds scraped and reserved
6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
6 large egg yolks
½ cup plus 2 tablespoons granulated sugar
¾ teaspoon salt
3 tablespoons bourbon
1 loaf challah or brioche about 1 pound. Cut into ¾ inch cubes ( I used pound cake)
3 tablespoons course raw sugar, such as turbinado
½ cup sour cream
1 tablespoon confectioner’s sugar
ground cinnamon, for garnish
1. Butter insides of eight 1-cup ovenproof cups. Bring 2 cups cream, the milk, cinnamon sticks, chiles, and vanilla bean and seeds to a simmer over medium heat. Remove from heat, cover and let stand for 30 minutes.
2. Place milk chocolate and bittersweet in a heatproof bowl. Return cream mixture to a simmer, then strain over chocolate, discarding solids. Gently stir until smooth.
3. Whisk egg yolks, granulated sugar, and salt in a medium bowl until pale and thick. Whisking constantly, add chocolate mixture in a slow steady stream. Whisk in bourbon.
4. Place bread in a large bowl, pour in chocolate custard, and gently fold until combined. Let stand for 30 minutes.
5. Preheat oven 350. Divide bread and custard among prepared cups. Sprinkle generously with raw sugar.
6. Place cups in a roasting pan, and add enough boiling water to reach halfway upsides of cups. Transfer to oven. Bake until pudding is set, about 30 minutes. Transfer cups to wire rack and let cool for about 15 minutes.
7. Just before serving, beat remaining 1 cup cream with the sour cream and confect sugar until soft peaks form. Top each cup of bread pudding with cream, garnish with ground cinnamon and chocolate curls.